CRANBERRY UPSIDE-DOWN MUFFINS
Number Of Ingredients 14
Steps:
- Preheat oven to 400 F. Grease muffin tins. Combine oats and soy milk in a large bowl. Set aside. Sift together flour, salt, cinnamon, nutmeg, cream of tartar and baking soda. Stir in brown sugar. Whisk egg replacer and water until light and foamy. Combine egg replacer, applesauce and oat mixture. Mix well. Add dry ingredients and mix just until blended. Do not overmix. Place 2 teaspoons of cranberry sauce in bottom of each muffin cup. Fill muffin cups 2/3 full with batter. Bake until a toothpick inserted into middle of muffin comes out clean, about 15 minutes. Remove from oven, cool for 2 minutes and invert muffins onto wire racks to finish cooling. Serve warm or at room temperature. Makes 24 muffins NOTE: *If using whole eggs instead of egg replacer, do not add 1/2 cup water.
Nutrition Facts : Nutritional Facts Serves
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jordan Dyas
[email protected]I've made these muffins several times and they always turn out great. They are a family favorite!
prakash tamang
[email protected]These muffins are perfect for a grab-and-go breakfast or snack.
Star!!
[email protected]I love the orange glaze on these muffins. It gives them a nice citrusy flavor.
Yvonne Faby
[email protected]These muffins are a great way to use up leftover cranberries.
Fahim gaming
[email protected]I added a few chopped walnuts to the topping and they added a nice crunch.
jayden wade
[email protected]I made these muffins with gluten-free flour and they turned out great. They were just as moist and fluffy as the regular muffins.
Ayaz afridi Ayaz afridi
[email protected]These muffins are perfect for a fall breakfast or snack. They are warm and comforting, and the cranberries add a festive touch.
Rakib New Tricks
[email protected]I'm not a huge fan of cranberries, but these muffins were still really good. The topping was sweet and tart, and the muffins were moist and fluffy.
Marjurith Sanchez
[email protected]These muffins are so easy to make and they taste amazing. I love the combination of cranberries and orange zest.
Ashu Rajpoot
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved them!
sanjana bartaula
[email protected]These muffins were a hit! They were moist and fluffy, with a delicious cranberry topping. I will definitely be making them again.